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Sicilian Swordfish Pasta

September 24, 2008

Today I’m giving you a break from the Asian baby shower recipes for this dish I made last night.  You might say, fish in pasta?  Just ask Greg’s roommate, doubting Justin, and he’ll tell you it works.  Swordfish is a meaty fish like tuna (which I think would work well here, too) and salmon, so it holds up well to the eggplant and tomato sauce in this dish.  This recipe, adapted from Food Network, is a great end-of-summer dish, and I think it would be equally filling in the winter.  While fish pastas typically don’t have Parmesan heaped on top, Greg and I always break that rule and add lots.


1 lb penne pasta

3 T olive oil

3 garlic cloves, minced

1/2 t red pepper flakes (or more or less, to taste)

1 bunch flat leaf parsley, chopped

4 Asian eggplants (these are the skinny ones), or 1 large regular eggplant, cut into 1/2″ dice

1 lb swordfish steaks, skin removed, cut into 1 inch dice

1/3 c white wine

1 28 oz can whole Italian plum tomatoes

salt and pepper to taste

Parmesan for sprinkling


Cook pasta according to package directions, saving 1/2 c pasta cooking water.

Meanwhile, heat a large non-stick skillet over medium heat and add 2 T oil, garlic, 1/4 c of the parsley and red pepper flakes.  Cook for 1-2 minutes, stirring to incorporate (if you don’t use a non-stick skillet, increase the oil to 1/3 c).  Add eggplant and cook, stirring occasionally, for 5-7 minutes or until the eggplant is softened and beginning to break down.  Add the can of tomatoes and stir to break up tomatoes.  Add salt to taste and 1/2 t black pepper.  Simmer uncovered over medium heat for 10 or so minutes, or until the rest of the dish is finished and the eggplant is completely tender.

Season swordfish with salt and pepper.  Heat 1 T oil over medium high heat in a smaller non-stick skillet.  Add swordfish and cook, about 4-5 minutes, until nearly opaque.  Add white wine and cook another minute, then turn off heat (you will have extra liquid in the pan, which you want to keep).

When pasta is done, add the pasta, tomato-eggplant sauce and 1/3 c remaining parsley to the pot you boiled the pasta in, and stir to combine.  Add the swordfish and its juices and stir gently to incorporate.  Thin with reserved pasta water, if necessary.  Serve and top with Parmesan, if desired.

2 Comments leave one →
  1. Hugh Lawson permalink
    January 16, 2010 10:27 am

    Thanks for this great recipe. I offered to cook and use up some fish my wife had bought. When I translated the label (we live in Tokyo) and came up with ‘swordfish’ I freaked out, but your recipe saved the day. Not only was it delicious, but it even got our 9-year-old son eating a great plateful of eggplant and mopping up the last of the sauce from the pot – unheard of round here!

    • juicybits permalink*
      January 18, 2010 9:38 am

      thanks for the great comment! i’m glad your family enjoyed it. eating eggplant is almost unheard of for 9-year-olds!

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